Potato Bacon Frittata Barefoot Contessa
This Potato Bacon Frittata by Barefoot Contessa is defined by its golden brown crust and fluffy, egg-filled interior, thanks to the combination of diced Yukon Gold potatoes, crispy bacon, and a blend of ricotta, Gruyère cheeses, and eggs. It's one of the Barefoot Contessa egg recipes that comes to mind first for a leisurely weekend brunch but also makes a quick, fulfilling weekday dinner without much meal prep.
Ingredients
- 1 tbsp (15 ml) olive oil
- 60 g (2 thick-cut strips) bacon diced
- 113 g unsalted butter divided
- 300 g (10½ oz ) Yukon Gold potatoes 1/2-inch-diced
- 8 large Eggs
- 400 g (14 oz) ricotta cheese
- 340 g (¾ lb) Gruyère cheese: grated
- 120 ml (½ cup) full-fat milk
- Ground black pepper & Kosher salt to taste
- ½ cup scallions white and green parts minced
- 40g (⅓ cup) all-purpose flour
- ¾ tsp baking powder
Instructions
- Preheat your oven to 350 degrees.
- Heat olive oil in a pan over medium-low heat.
- Add the diced bacon and sauté for 3 to 5 minutes until it turns brown and crispy.
- Set aside the bacon using a slotted spoon.
- Discard the excess fat in the pan, leaving only a little (around 2 tablespoons).
- Add 3 tablespoons of butter to the pan, then add the diced Yukon Gold potatoes.
- Fry the potatoes for approximately 10 to 12 minutes, or until they are cooked through and lightly browned.
- Whisk together the eggs, ricotta cheese, grated Gruyère cheese, melted butter, milk, minced scallions, salt, and pepper in a separate bowl
- Combine the all-purpose flour and baking powder, then stir them into the egg mixture.
- Add the cooked bacon back to the pan, spreading the potatoes and bacon out in a single layer. Pour the egg mixture over the top, ensuring it covers the entire pan.
- Smooth the top gently.
- Place the pan in the center of the preheated oven and bake for 50 to 55 minutes until the frittata is browned, puffed, and a knife inserted in the middle comes out clean.
- Serve the Potato Bacon Frittata Ina Garten hot and enjoy its irresistible flavors.
Notes
- For a vegetarian option, omit the bacon and add sautéed vegetables like bell peppers, spinach, or mushrooms.
- Experiment with different cheeses such as cheddar, fontina, or Swiss to customize the flavor profile.
- Dice uniformly the potatoes to ensure even cooking and texture throughout the frittata.
- Leftovers can be refrigerated and reheated in the oven or microwave for a quick and delicious meal.